Red-Lentil and Red-Pepper Pâté

This vegetarian pâté, satisfyingly rich with a silky texture, will
entice even the most die-hard carnivores. If you're not
worried about keeping it vegetarian, you can substitute an equal amount of unflavored gelatin for the agar flakes.

Run a sharp paring knife along long sides of terrine, then invert a platter over terrine and invert pâté onto platter. Holding 1 end of parchment overhang against platter, lift off terrine. Discard parchment paper. Let pâté stand at room temperature 1 hour before serving.

Menus & Tags

This Recipe is Featured In:

Tags:

Recent Review

I have made this a lot and it continues to be one of my go-to vegetarian dips/spreads for parties. The flavor does intensify over time, so if you are planning ahead it is best to give it a couple of days in the fridge to really develop before serving.
And yes, it is a lot of work. But every time I make it people ask for the recipe and I eat the leftovers for dinner for days!